For the best copycat Texas Roadhouse rolls, make sure the milk is warm but not hot (about 105–110°F). If the milk is too hot it can kill the yeast and prevent the dough from rising properly.
Using whole milk and real butter helps create the soft, rich texture that makes Texas Roadhouse rolls famous. Lower-fat milk will still work, but the rolls may be slightly less tender.
When adding flour, stop once the dough becomes soft and slightly tacky. Adding too much flour can make homemade yeast rolls dense instead of light and fluffy.
Texas Roadhouse rolls are known for their pale golden tops and pillowy interior, so avoid overbaking. The rolls should be lightly golden and still soft when removed from the oven.
Brushing the rolls with melted butter immediately after baking keeps the crust soft and gives them the classic buttery flavor found in restaurant-style dinner rolls.
These homemade rolls taste best when served warm with cinnamon honey butter, allowing the butter to melt into the soft bread just like the famous Texas Roadhouse version.
Copycat Texas Roadhouse Rolls with Cinnamon Honey Butter (Soft & Fluffy)
These Copycat Texas Roadhouse Rolls with Cinnamon Honey Butter are soft, fluffy, slightly sweet yeast rolls brushed with butter and served with a creamy whipped cinnamon honey butter. This easy homemade recipe recreates the famous restaurant rolls with a light, pillowy texture and rich buttery flavor that’s perfect for dinner, holidays, or comfort food meals.
Servings 24 rolls
Calories 140kcal
Cost $5 for entire recipe
Equipment
- Large mixing bowl
- Stand mixer with dough hook (optional)
- Measuring cups and measuring spoons
- Whisk
- Rolling Pin
- Pizza cutter or sharp knife
- Baking sheet
- Parchment paper
- pastry brush
- Small mixing bowl (for honey butter)
- hand mixer or whisk
Ingredients
Rolls
- 1 ¼ cups warm whole milk 105–110°F
- 2 ¼ teaspoons active dry yeast 1 packet
- ¼ cup + 1 tablespoon granulated sugar
- 4 tablespoons unsalted butter melted
- 1 large egg room temperature
- 1 teaspoon fine salt
- 3 ¾– 4 cups all-purpose flour
- 2 tablespoons melted butter for brushing after baking
Cinnamon Honey Butter
- ½ cup unsalted butter softened
- ¼ cup powdered sugar
- ¼ cup honey
- 1 teaspoon cinnamon
- pinch salt
Instructions
- In a large bowl combine the warm milk, yeast, and 1 tablespoon of the sugar. Stir gently and let the mixture sit for 5–10 minutes until the yeast becomes foamy.
- Add the remaining sugar, melted butter, egg, and salt to the yeast mixture. Whisk until fully combined.
- Add 3 ½ cups of flour and mix until a soft dough forms.
- Knead the dough for 8–10 minutes until it becomes smooth, elastic, and slightly tacky. Add additional flour a tablespoon at a time if the dough is too sticky.
- Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for about 1 hour or until doubled in size.
- Punch down the dough and roll it out on a lightly floured surface into a rectangle about ½ inch thick.
- Cut the dough into 2-inch squares using a sharp knife or pizza cutter.
- Place the rolls on a parchment-lined baking sheet, leaving a little space between each roll.
- Cover the rolls loosely and allow them to rise again for 30–40 minutes until puffy.
- Bake the rolls in a 350°F oven for 12–15 minutes until lightly golden.
- Immediately brush the hot rolls with melted butter to keep the tops soft and glossy.
Cinnamon Honey Butter
- Place the softened butter, powdered sugar, honey, cinnamon, and salt into a mixing bowl.
- Beat the mixture for about 2 minutes until light, fluffy, and smooth.
- Serve the warm rolls with the cinnamon honey butter.